2022 Tapanappa B&V Syrah has a medium density, very vibrant purple-crimson colour, the colour of a fresh young wine.
The aroma is very intense with ripe mulberry, blackberry and cassis and the slightly tarry, anise of Syrah grown in a Distinguished Site. The bouquet is of faint cedar and fresh leather.
The flavour is very intense and fresh, dominated by the exotic berry component. The sweet fruit middle finishes with a sandy, savoury tannin and the vibrancy of the very cool 2022 vintage.
2022 was the third successive cool vintage in the Adelaide Hills after a decade and a half dominated by hot vintages from 2005 to 2019.
The heat summation for the 2022 vintage at Mount Barker was 1501ºC days versus the average of 1585ºC days and the small crop of Syrah was hand harvested on the 27th of March and the 8th of April, a late harvest compared to the average.
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In 1992, the Symons family planted Syrah and Viognier on the western slope of Mount Barker at Mount Barker Springs, on the eastern fringe of the Adelaide Hills.
Vigneron Michael Symons had chosen the site for its similar climate to Hermitage in the Northern Rhône of France, the home of Syrah. The micaceous schist geology and soil also has similarities to the aforementioned French region.
The vineyard was named B&V for Michael’s parents, Bob and Verna.
For 30 years, the fruit from B&V Vineyard has been grown and made by Petaluma but in 2022, Michael has made available a small proportion of the Syrah fruit to Tapanappa.
For Tapanappa, the Syrah from the 30-year-old Distinguished Site B&V Vineyard joins the Riesling from the 50-year-old Bartholomeus Vineyard in Eden Valley as Tapanappa’s only wines made from non-estate vineyards.
The hand harvested 2022 B&V Syrah was delivered to the Tapanappa Winery, in the Piccadilly Valley, where half of the fruit was destemmed, crushed lightly, chilled to 5ºC, and pumped to a 0.85 tonne fermenter. The other half of the fruit was processed as whole fruit in a second fermenter. The hand plunged fermentation lasted three weeks before the tubs were tipped into the airbag press and the finished wine was gently pressed to older barriques.
After malolactic fermentation in barrique, the wine was aged on lees until it was clear racked in January of 2023 and bottled in February 2023.
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